4. In a bowl, lightly beat 1 egg white, add the biscuit crumbs and mix
well. Press evenly over the base of the cake tin and bake for 15 minutes
or until firm and golden. Leave to cool.

5. Dissolve the gelatine in 4 tablespoons of boiling water.

6. Mix the quark with the fromage frais, liqueur and sweetener. Whisk
the remaining egg whites until stiff peaks form, then fold into the
quarkmixture along with the gelatine. Pour on to the biscuit base, smooth the top and chill for 3 hours or until set.

7. Release the cheesecake from the tin and pile the extra fromage frais
into the middle. Crumble over the chocolate curls to decorate and slice
to serve.

*Remember pregnant women and babies are advised not to eat raw or partially cooked eggs.

I would ignore the picture as a guide the picture isn't for this recipe. At no point does it tell you to mix in chocolate with the cheese cake part as pictured, the picture doesn't have the fromage frais piled on top. It's a random picture with a recipe. You'll have to guess how many servings and don't worry if yours doesn't look like the one in the picture. Raw egg whites keep for 2-4 days in a refrigerator.